Newari foods

Recipe for Mushroom choyela

Ingredients                         Quantity

Grilled mushrooms            300 gm

Grilled tomatoes                 50 gm

Slice garlic                           2 nos

Salt                                         T/T

Red chili powder                1 tsp

Cumin powder                    1 ½ tsp

Mustard oil                           3tbsp

Ginger + Garlic paste         1 tsp

Chop coriander                  15 gm

Soybean oil                          for grilling

Method:

1.       Wash mushrooms well and drain its water

2.       Heat griddle or iron wok with some oil and grill until its color changes to light brown

3.       Heat next heat pan with oil and roast whole tomatoes until its soft

4.       Cut the mushrooms into small bite size pieces and keep it in a mixing bowl

5.       Add in all remaining ingredients except coriander and mix well with gentle press if required

6.       Add in coriander and mix lightly

7.       Let it rest for 10 mins to enrich its taste in inner parts (optional)

8.       Now its ready to be served with bitten rice and also can be served as appetizer

Swoo (Fokso)
Swoo is a traditional starter in Newari Cuisine known as Fokso in a nepali term meaning mutton lungs  Mutton lungs is filled with batter then boiled and deep fried .

Recipe for Swoo  (12 portion)

for batter
Flour                            1/2 kg
egg                                3 pcs
salt                                T/T
Ginger+Garlic Paste     1tbsp
 turmeric powder           2 tsp
Cumin powder               2 tsp
whole Mutton lungs       1 nos
red chilly powder            1 tsp
for swoo
Boiled swoo
Mustard oil
salt
red chilly powder
cumin powder

Method

*clean the lungs by blowing with your mouth *slowly and release air by tilting opposite
*prepare a batter in a mixing bowl by mixing above ingredient without forming any lumps
*fill the lungs with batter through lungs
tie the intestine properly so that the batter does note comes out
*boil it properly in a salty water keep it aside for cooling
cut into 1/2 inch thick slice
*heat oil in a pan Shallow fry it until crisp  and then season with spices
*now its ready to serve with Tomato Chutney or bitten rice.
SAPU MHICHA

Sapu Mhichā (Newari language: सपू म्हिचा, "tripe bag") is a special dish consisting of buffalo leaf tripe stuffed with bone marrow. It is boiled and fried. Sapu Mhichā is a specialty of the Newari cuisine of the Kathmandu Valley and is prepared during special occasions.

The delicacy is one of the dishes served to honor a man when he goes to the home of his wife's parents for festival dinners. It is served as a starter.

Recipe for Sapu Mhicha (for 1 portion)

Buffalo Tripes                 8 pcs

Dice Bone Marrow         8pcs

Salt                                  T\T

Cumin Powder               1tsp

Red chilly powder           1\2 tsp

Mustard Oil                      4tbsp

Method

*properly clean and wash the buffalo tripes properly without making a whole in that sack

*insert bone marrow and tie it properly ensuring that bone marrow does not comes out (note : it can be found ready made from butcher as well) 
*boil it properly

*strain it and keep it aside

*heat frying pan with mustard oil and season it with salt cumin powder and red chilly powder then fry filled tripes until crisp 

*now its ready to serve

roasted choyela

CHOYELA (2 portions)

Choyela its a traditional item that goes best as snack in any fest of newars. Traditionally choyela is roasted in hay in open fire then its marinated and served. But it is also cooked by boiling then mixing with spices and then tempering with mustard oil, fenugreek seed and turmeric powder.  

Ingredients	Quantity
Buff tender Meat	300gm
Ginger+ Garlic Paste	2 tea spoon(tsp)
Cumin Powder	1tsp
Salt	To taste
Red Chilly paste	1\2tsp
Mustard Oil	For tossing
Green garlic	For garnishing

boiled choyela

Method

1.                     *Grill meat in charcoal by basting with oil.(Note:  After grilling meat keep it covered for 15 mins so that meat will be soft.)

2.                        *Cut it in medium dice.

3.                        *Add all ingredients and mix it with hands giving it a slight press to soften)

4.                        *Garnish with green garlic

5.                       * Serve with bitten rice (Chiura) or can be served seperately.

Aloo Sadeko

Ingredients	Quantity
Potato	200gm
Ginger+ Garlic Paste	2tea spoon(tsp)
Cumin Powder	1tsp
Salt	To taste
Turmeric Powder	1\2tsp
Red Chilly Powder	1\2tsp
Fenugreek Seeds	1tsp
Mustard Oil	For tempering
Corriander Leaves	For garnishing

                                                                         

Method

1.                         *Properly wash and boil potato with some salt.

2.                         *After potato is cooked pill it and cut in medium dice  and add all ingredients except  Turmeric Powder, Fenugreek Seeds, Mustard Oil, Corriander Leaves then mix it.

3.            *Now heat oil in pan until it produces smoke ,temper it with fenugreek seed and add Turmeric powder immediately and add to potato ,stir it.

4.                        * Garnish with coriander

                                                          

5.                         *Serve with bitten rice (Chiura).

Yamari

The Yomari punhi festival is said to have started from panchal nagar (present day Panauti). Myth has it that Suchandra and Krita, a married couple, first experimented with fresh yield of rice from their field. And what took shape came to be known as Yomari. The new delicacy was eventually distributed among the villagers. As the food was liked by all, the bread was named Yomari, which literally means 'tasty bread'.

The myth further states that on the same day the couple offered the god of wealth, Kubera, who was passing by in a disguise, the new delicacy. Following this, Kubera disclosed his real identity and blessed the couple with wealth. He also declared that whoever will prepare Yomari in the form of gods and goddesses on the full moon of December and observe four days of devotion to god, will get rid of poverty.

Recipe for Yamari

Type: Newari seasonal Desert

Prepares: minimum 20 to 30 pcs

For wrapper (Dough)

Rice flour (Fine)          1kg

Boiled Water               350ml

Method for dough prepration

1.      Sieve rice flour and keep it a side

2.      boil water and keep it aside

3.      pour the hot water slowly into rice flour and knead it properly until pliable and form a soft dough.

4.      after dough is prepared keep it in a hot case and cover it with kitchen towel in order to retain the hot temperature of dough.

For Filling (Chaku)

Chaku                          ½ kg    

Roasted sesame seed powder            30gm

Grated coconut           150gm

Method

1.      melt the chaaku in  a double boiler

2.      add sesame powder and grated coconut and give it a good mix and keep it aside

For filling (Khuwa)

Khuwa                                     500gm

Green Cardamom Powder      1tbsp

grated coconut                        100gm

sugar                                       20gm

Method

1.      soften the khuwa by heating it in a pan slowly

2.      add green cardamom powder, grated coconut, sugar and give it a good mix and keep it aside

 

Method for Yamari

1.      prepare a solution of mustard oil and luke warm water and keep it aside

2.      spread the oil mixture in a palm, take a dough of about    40gm and give it a shape like a cone

3.      slowly insert the index finger dipped in oil to form hole in center

(Note: be careful while making a hole in center as wrapper may tear so slowly insert and move fingers very slowly)

4.      fill the Yamari with 10gm  desired filling traditionally Chaku but now filling of Khuwa and dark chocolate are also preferred

5.      seal the base of Yomari with any attractive folding

6.      spread the oil in a air hole compartment of steamer and place it properly providing maximum space as it will rise

7.      Steam the bread for 15 mins at least

8.      after its cooked remove it slowly and keep it in a plate and serve it

(Note: blow some air over Yamari as it may provide some shine to the bread.

Tesya (Serving: 1 Portion)
Te sya is also a famous Newari starter where spinal chord of Buffalo is stir fried along with seasoning. It goes best with Chiura (Bitten Rice)

Ingredients                               Qty 

 

Tesya

Spinal cord                             200gm
Salt                                            To taste
Turmeric Powder                     1/2 tsp
red chilly powder                      1/2 tsp
cumin powder                            1tsp
Soyabean oil                               2tbsp

Method
wash the Tesyaa properly & srip off the thin layer of skin around Te syaa
boil the tesya in a pressure cooker with salt and turmeric and give it 2 blows
strain the water an cut it into a finger cut
heat oil in a pan add Tee Sya season it with red chilly powder, Salt and cumin powder
Cook it stirring occasionally until it gets the seasoning incorporated
now its ready to serve Bajee (a newari word for bitten rice)

KWATI

Kwati is a traditional Nepalese broth soup made with  9 varieties  of beans like Broad bean (Bakulla), Black eyed peas (Bodi), Bean (Simi), Rice bean (Masyang), Small peas, Soyabean (Bhatmass), Black gram beans (Maas ko dal) , Green gram (Moong). This dish is especially consume on the festival of Gun Punhi, the full moon day of Gunla the tenth month in the Newari Calendar. Its goes best as a broth soup both for vegetarians and non vegetarians as here you can cook some red meats tenders or bite pieces of mutton’s or lamb’s leg. Even it acts as a main course if flat bread is cooked in this soup. It is eaten as a delicacy and for its health  and nutritional benefit and ritual significance for Gun Punhi 

Recipie for Kwati

Overnight soaked 9  varieties of beans                        300gm            

Chopped onion                                                             30gm

Bay leaf                                                                        2nos

Ginger+ Garlic Paste                                                    1 ½ tea spoon

Salt                                                                              T/T

Cumin Powder                                                             1 tea spoon

Red Chilly Powder                                                       1 tea spoon

Turmeric Powder                                                         1 tea spoon

Ghee                                                                           2table spoon

Ajwain/ Carrom seed                                                    1 tea spoon

Chop Corriander                                                          few springs

Red meat tenders/ leg of lamb or mutton(Optional)       150gm

Method

Boil the overnight soaked beans by adding salt

In a pressure coker heat oil add bay leaf until fragrance

Fry onion for 1min and add turmeric powder

Add ginger garlic paste and fry for few seconds

Add all spice now except ghee and ajwain and cook for few seconds but don’t let it burn

Add boiled beans, meat(for bursting meaty flavours) and cover the lid of pressure cooker until 4-5 blows of whistle until beans get incorporated with flavours and spices

Release the lid and you can also add flat bread and cook for 4 mins.

then lastly temper it with ajwain and ghee

garnish it with coriander.

Bara

Ingredients	Quantity
Black Lentil	50gm
Ginger Paste	5gm
Cumin Powder	1tsp
Salt	To taste
Red Chilly Powder	1\2tsp
Mustard Oil	For pan frying

Method

Soak lentil for a night and make paste adding all ingredients except oil

Heat pan and drizzle some oil

Take 1tbsp batter and spread thicklywith about 3inch diameter and shallow fry it.

Serve it with Samay Baji as side dish and it can be even eaten with juice of meat curry as main course.

Saag Sadeko

Ingredients	Quantity
Mustard Greens(Tori Ko saag )	50gm
Cumin Powder	A pinch
Salt	To taste
Red Chilly Powder	A pinch
Mustard Oil	For dressing

Method

Blanch greens with a pinch of salt

Take it out let it cool for some time

Squeeze and remove water

Spread it in plate and add remaining ingredients.

Serve it with bitten rice. (Note: It’s side dish for Samay Baji)

BHUTI

Ingredients	Quantity
Black Eyed Beans(Bodi)	50gm
Cumin Powder	A pinch
Salt	To taste
Red Chilly Powder	A pinch
Mustard Oil	For tossing

Method

1.       Boil beans with a teaspoon of salt

2.       After its boiled it keep aside for cooling.

3.       Add all ingredients and mix it.

4.       Serve it with bitten rice. (Note: It’s side dish for Samay Baji)

Musya Palu

Ingredients	Quantity
Black Soyabeans	20gm
Juliene Ginger	5gm
Salt	To taste
Red Chilly powder	A pinch
Mustard Oil	For tossing

Method

Fry soybeans(bhatmas or musya) .

Let it cool for sometime

Add all ingredients

Serve it with bitten rice. (Note: It’s side dish for Samay Baji)

Dyakula (Bufallo stew, originated from newars)

Ingredients                                                        Quantity

Medium dice Buffalo meat

(consisting skin, tender meat, Tissue)     500 gm

Chop tomato                                                     100 g

G+G paste                                                          1 ½ tbsp

Cinamon sticks                                                  2 nos

Bay leaf                                                              2 nos    

Turmeric powder                                             1 tbsp

Cumin powder                                                  1 ½ tbsp

Coriander powder                                           1 tbsp

Red chilly powder                                            1 tsp

Salt                                                                         T/T

Garam masala powder                                  ½ tbsp

Mustard oil                                                         30 ml    

Stock/ water                                                      250 ml

Method

a.       Heat a pressure cooker with oil

b.      Add in bay leaf, cinnamon stick and onion, fry until translucent

c.       Add in turmeric and stir then add G+G paste and stir cook for a minute

d.      Add in tomatoes and cook until tomatoes are soft

e.      Add in meat, coriander powder, cumin powder and fry until masalas are well combined

f.        Add in salt, chilly powder and garam masala  mix then add water/ stock

g.       Cover the lid and cook until meat is slightly soft

h.      Open the lid and ensure there is equal amount of water and meat chunks remained in dyakula (stew)

i.         Add chop coriander mix and serve piping hot with rice or bitten rice or Bara

Aloo kakro ko achar

Ingredients                                                  Quantity

Small dice boiled potato                                 150 gm

Small slices of cucumber                               250 gm 

Short julienne carrot                                      100 gm

Aloo kakro ko achar

Soaked small chick peas                                 50 gm

Chop coriander                                                 20 gm

Chop green chilly                                             3 nos

 Hog pulp paste                                                  80 gm

Salt                                                                         T/T

Red chilly powder                                            2 tsp

fenugreek seed                                                 1 ½ tsp

Mustard oil                                                         20 ml

 Method

a.       Mix potato, peas, carrot, cucumber and green chilly

b.      Now add in salt, red chilly powder, roasted sesame powder, hog pulp paste, salt and mix well

c.       Heat a pan with oil properly then add in fenugreek seeds

d.      Stir, close gas flame, add turmeric powder, short mix and immediately pour over mixture

e.      Give it a stir and add coriander and served chilled as relishes

Dyakula

ars)

Medium dice Buffalo meat

(consisting skin, tender meat, Tissue)     500 gm

G+G paste                                                          1 ½ tbsp

Cinamon sticks                                                  2 nos

Bay leaf                                                              2 nos    

Turmeric powder                                             1 tbsp

Cumin powder                                                  1 ½ tbsp

Coriander powder                                           1 tbsp

Red chilly powder                                            1 tsp

Salt                                                                         T/T

Garam masala powder                                  ½ tbsp

Mustard oil                                                         30 ml    

Stock/ water                                                      250 ml

Method

a.       Heat a pressure cooker with oil

b.      Add in bay leaf, cinnamon stick and onion, fry until translucent

c.       Add in turmeric and stir then add G+G paste and stir cook for a minute

d.      Add in tomatoes and cook until tomatoes are soft

e.      Add in meat, coriander powder, cumin powder and fry until masalas are well combined

f.        Add in salt, chilly powder and garam masala  mix then add water/ stock

g.       Cover the lid and cook until meat is slightly soft

h.      Open the lid and ensure there is equal amount of water and meat chunks remained in dyakula (stew)

i.         Add chop coriander mix and serve piping hot with rice or bitten rice or Bara